Chilean Corn and Cochayuyo Bake with Turkey Filling, Olives, and Merkén Oat Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

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   2. Place the dried cochayuyo in hot water for 20 minutes. Drain well, rinse if needed to soften the salty taste, and finely chop it.

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   3. In a large skillet, heat the vegetable oil over medium heat. Add the white onion and cook for 8 minutes until translucent. Stir in the garlic, ground cumin, dried oregano, 1 teaspoon of merkén, half of the salt, and the black pepper. Cook 1 minute more.

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   4. Add the ground turkey breast to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon until no pink remains. Add the white wine and let it reduce for 2 minutes. Stir in the black olives and remove from the heat. Set the filling aside.

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   5. Meanwhile, blend or process the corn kernels with the whole milk until thick and slightly coarse.

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   6. In a medium pot, melt the butter over medium heat. Add the chopped cochayuyo and cook for 2 minutes. Pour in the corn and milk mixture, add the remaining salt, and cook for 10 to 12 minutes, stirring often, until thickened. Stir in the chopped fresh basil and remove from the heat.

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   7. In a small bowl, combine the rolled oats, grated chanco cheese, and the remaining teaspoon of merkén.

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   8. Spread the turkey filling in the baking dish. Cover evenly with the corn and cochayuyo mixture. Sprinkle the oat, chanco cheese, and merkén mixture over the top.

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   9. Bake for 20 to 22 minutes at 200 °C / 400 °F, until the top is golden and bubbling. For deeper color, broil for 2 to 3 more minutes, watching closely.

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    10. Let rest for 5 minutes before serving so the filling can settle and the topping holds its shape.